"Chilaquiles are one of my favorite dishes to eat for breakfast. Yet, I hardly ever find myself making them. I think the reason for this is that I usually like to make the sauce from scratch. This requires a bit of time. You have to sear the dried chiles, onion and then rehydrate them for a bit. And then, put everything in the blender with some tomatoes. It’s a bit labor-intensive and not really something I’m up for on a Saturday morning. I’d rather spend time making cinnamon rolls or something like that haha.
But the other day, when I was craving chilaquiles, I decided to take a huge short cut and use a store-bought enchilada sauce and cook it down a bit. It was dreamy and literally took about 15 minutes. It was divine—I can’t recommend it enough." - Adrianna Adarme
- 10 corn tortillas, cut into triangles (or store-bought chips)
- Vegetable oil
- 1 (14-ounce) can of enchilada sauce
- 1/2 cup shredded Pepper Jack cheese
- 2 tablespoons cotija cheese, crumbled
- Two fried eggs, as topping
- 1/2 avocado, cubed, as garnish
Yield: Serves 2-3
- To a saucepan, set over medium heat, add a few tablespoons of vegetable oil. When hot, add the slices of tortillas, in batches, and fry until the tortillas are crispy. Transfer to a bed of paper towels and repeat with the remaining triangles of tortillas.
To a medium skillet, set over medium heat, add the enchilada sauce. Cook until it’s reached a simmer and thickened, about 5 to 8 minutes. Give it a taste and adjust any of the seasoning according to taste. The brand that I bought was absolutely perfect so it required zero additional salt or seasoning.
- Add the chips or freshly fried tortillas to the sauce and toss until thoroughly coated. Cook for an additional 2 to 3 minutes. Add the cheese and cover the pan until the cheese has melted, about 2 minutes. Top with cotija cheese, fried eggs and avocado.
Adrianna Adarme is a food blogger and author. For additional recipes: Adrianna Adarme of Fresh Tastes.